Back to Recipe Menu

Panfried fish with orange, avocado & beetroot salad

Method

  • Boil the beetroot and drain well. Then, when cool enough to handle, peel, cut into wedges and toss with a little oil and lemon juice. Set aside.
  • Lightly flour the fish, season and panfry in a thin layer of oil. 
  • Combine the yoghurt, cumin, coriander and coriander.
  • In another bowl, gently dress the rocket, orange segments and avocado with a little oil to taste. 
  • To serve, mound the salad and beetroot on individual plates. Sprinkle the yoghurt dressing over and top with the fish.

Ingredients

  • 4 medium beetroot, skin on
  • olive oil
  • 1 lemon
  • 4 x 180 gm fish steaks, eg. blue eye
  • plain flour
  • sea salt & freshly ground pepper
  • 3 heaped tbsp plain yoghurt
  • ¼ tspn ground cumin
  • ¼ tspn ground coriander
  • 1 tbsp chopped fresh coriander
  • a good handful of rocket leaves, washed & drained
  • 2 oranges, peeled & segmented
  • 1-2 avocadoes, peeled & cut into wedges

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm